37 results on '"Ma, Meihu"'
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2. Using salted egg white in steamed bread: Impact on functional and structural characteristics
3. Exploration of novel DPP-IV inhibitory peptides from discarded eggshell membrane: An integrated in silico and in vitro study
4. The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white
5. Reducing infertile eggs and dead embryos during egg hatching based on respiration
6. Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement
7. Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation
8. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment
9. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films
10. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions
11. Chitin and chitin-based biomaterials: A review of advances in processing and food applications
12. Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation
13. Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharides
14. Identification and molecular mechanisms of novel antioxidant peptides from two sources of eggshell membrane hydrolysates showing cytoprotection against oxidative stress: A combined in silico and in vitro study
15. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications
16. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
17. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
18. Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity
19. Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles
20. Characterization of the interaction between hen egg white lysozyme and ovalbumin: Interaction between lysozyme and ovalbumin
21. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
22. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
23. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
24. Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
25. High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis
26. Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells
27. Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film
28. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions
29. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
30. Influence of nanosilica on inner structure and performance of chitosan based films
31. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
32. Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
33. Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
34. A study of storage impact on ovalbumin structure of chicken egg
35. Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction
36. Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
37. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing
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